Wet flour in a little of the water until it forms a smooth paste. Add cheese, salt and pepper.

Place the rest of the water and the butter in a saucepan and, when boiling, add the flour mixture. Cook for 3 minutes, stirring all the time. Remove the mixture from the heat and set it aside to cool. When cold, add the eggs, unbeaten, one at a time and beat the batter at least 10 minutes.

Butter a baking tin lightly, and drop the mixture into it using a heaping teaspoonful for each puff. Leave considerable space between them, as they increase threefold in size.